Mix together the garlic, ginger, 1 cup water, soy sauce, and brown sugar for the sauce and marinade. Reserve 1 cup for the teriyaki sauce and pour the rest in a bowl with the chicken. Stir to coat evenly, cover, and marinate in the fridge for at least 30 minutes (up to 2 hours).
Rinse the rice until the water runs clear, and drain using a fine mesh sieve. Transfer into a small pot and add 1 1/4 cups water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from heat and keep covered for 10 minutes. Fluff with a fork.
Preheat a pan over medium-high and add the avocado oil. Drip excess marinade off the chicken and sear for 5-6 minutes per side (10-12 minutes total) until charred and the internal temperature reaches 165°F. Transfer the chicken to a plate and let rest.
In a separate small pot over medium heat, cook the remaining teriyaki sauce mixture for 1-2 minutes until warm. Mix the cornstarch with 1 Tbsp water and whisk it into the sauce. Cook until the sauce bubbles and thickens (1-2 minutes), then turn off the heat and stir in the white vinegar.
Add the chicken (along with any juices from the plate) to the pot with the sauce and toss to coat.
Sprinkle a little salt on the broccoli and place it in a microwave-safe bowl with 2 Tbsp water. Cover and microwave 2-4 minutes until bright green and tender.
Slice the chicken and serve over warm rice with broccoli, drizzling the remaining teriyaki sauce on top.
Cook it hands-free.
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